Grilled Chicken with Pesto
Grilled Chicken with Pesto



  • 2 chicken breasts, skin and bone removed
  • ½ lemon, zest and juice
  • 1 tbsp thyme leaves
  • 2 tbsp olive oil
  • 1 zucchini, sliced
  • 1 yellow capsicum, cut into chunks
  • 20 cherry tomatoes
  • 3 tbsp fresh green pesto
  • Handful of rocket leaves
  • Salt and pepper
  • Pop the chicken breasts on a board, cover with baking foil, and bash with a rolling pin until 2cm thick. Place them in a bowl and add the thyme, 1 tbsp of oil, lemon zest and juice, and plenty of salt and pepper. Leave to marinate in the fridge for 10 mins.
  • Heat a griddle pan and cook the chicken breasts for 6 mins on each side, or until cooked through. Toss the zucchini, capsicum, and tomatoes in a bowl with the remaining oil and some seasoning. Transfer the griddled chicken to a plate to rest, then add the veggies to the griddle and cook for 3 mins on each side, or until lightly charred. Return to the mixing bowl, add the pesto and rocket, and toss together.
  • Divide the seasoned vegetables between two plates, slice the chicken breasts, and lay the meat on top. Drizzle with some more olive oil, and serve.
30 mins
2 serving

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